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Education and Research

Education and research applications for understanding product texture

Texture, and the related mouthfeel of a food item, or finger feel of another product where sensory perception is fundamental (e.g. cosmetics, nutraceuticals), plays an essential role in the consumer's evaluation and acceptance of that product. In some cases, these characteristics are even more important than those of taste, appearance or smell.

If the producer can gain understanding of how the consumer views the texture, then scientific measurement and analysis is possible, bringing with it the ability to deliver consistent quality aligned to desirable properties.

Often the initial evaluation is performed by consumer evaluation panels, essential to gain insight into preferences and terminology. Once this information is known, the producer can correlate their own internal expertise and data to the sensory findings.

A texture analyzer can be used to accurately, and repeatably, test the product to measure numerical output against the subjective findings. The effect of changes to preparation or ingredients can be scientifically quantified and steps taken to match or improve previous formulations, or a competitor's offering.

Texture Analysis in R&D and Academia

Texture profile analysis and other research procedures are enabled by analysis softwareFood Technology Corporation's texture measurement systems are in use in schools, colleges and universities worldwide.

A practical texture analysis capability is valuable in science disciplines with an emphasis on laboratory work and the physical analysis of food or pharmaceutical products. Academic departments in food science and nutrition, or chemistry, which cover food technology and food/nutraceutical/pharmaceutical product design & development are then able to test the physical properties of samples. Related courses covering environmental sustainability, food safety and strategy, the agri-food business, economics and marketing can also use these facilities to appreciate the balance with processing, manufacturing and shelf life requirements.

Research programs tackling the challenges in delivering nutrition, combating the impact of a poor harvests, investigating digestive health issues and optimizing many elements of the food supply chain, are just some project areas which may utilize an instrument such as a texture analyzer.

Texture testing for agriculture harvet and pharmaceutical gel propertiesThe complexity of the structure of food products, resulting in complex behaviour when undergoing deformation, requires a measured scientific approach to understand fully. The textures derived from mechanical properties range from viscoelastic flow to brittle fracture, and the variety of FTC fixtures designed to recreate the interaction of a consumer—or processing and packaging equipment—with the sample enables relevant testing and thorough correlation studies.

In industry, R&D facilities can use a scientific approach to product improvement, whilst minimising costs and achieving consistent quality. Food, cosmetics and pharmaceutical organisations can achieve controlled texture and so maintain a competitive advantage in the face of a changing business and legislative climate. The TMS-Pro system incorporates Texture Lab Pro software, enabling the development of custom test procedures to perform the thorough and complex research experiments.


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Trusted by customers across the world

The University of Arizona’s Nutritional Sciences Food Lab acquired a Texture Analyzer from Food Technologies about 5 years ago. The company has a great product, which is tailored to food needs. 

We have used the Texture Analyzer for both research projects and as a tool to demonstrate to students how food manufacturers can employ objective testing in product evaluation to show how differing ingredients in the same product can affect quality attributes. Its use adds another dimension to the foods labs.

Drew Lambert has been instrumental in helping with set up for testing and providing support whenever there’s a question. He has been a pleasure to work with and is always accommodating with our needs and schedules.  He has even sent us special attachments for special projects.  We couldn’t ask for a better technical support.  Thanks for a great product and great service.

Patricia Sparks, Ph.D.
Assistant Professor of Practice

I am impressed by the great attitude you have toward your customers.

With all the responsibilities you have, but in less than an hour you reply to our one year’s worth of questions, as if you are dedicated to provide support to our company only.



Ahmed N. Alajaji, Aljazirah Dates and Food, Saudi Arabia

I have found FTC to be an excellent partner for our company. In particular, it has been especially gratifying to work with Shirl Lakeway. Both creative and accommodating, he worked very hard with us to develop our projects.

I appreciate his commitment to our joint efforts and his open-minded approach. He and FTC have been exceptionally helpful.

Steve Antonius, Del Monte Foods